Bison Medallions are thick and juicy. These little gems are easy to cook up and there are many ways to serve them.
Bison medallions are easy to cook with just a bit of salt and pepper added. But there are many ways to prepare bison medallions.
A Korean marinade adds an exotic zing to Northfork Bison medallions.
This recipe is fast and easy to cook and makes for a lovely presentation. It’s healthy, lean and tastes terrific. Watch Johnny Woo’s cooking video for step by step instructions.
This is a great Korean recipe for Bison Medallions by Johnny Row Cooks. See how fast you can get a gourmet dinner on the table.
- 2 Bison Medallions
- 2 Tbsp Onion Puree
- 1 Tbsp Garlic
- 1 Tbsp Ginger
- ¼ Cup Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Mirin
- 1 Tbsp Sesame Oil
- Fresh Cracked Pepper To Taste
Puree an onion with a food processor to get the 2 tbs. required. Add and mix all the other ingredients in a bowl. Add the medallions with the marinade to a container or a ziplock bag. Let marinate for at least 3 hours but not more than 12 hours in the fridge.
Add a splash of oil to the fry pan. When pan is hot add the marinated and drained bison medallions. Cook a few minutes per side.
Take them off the stove and allow the medallions to “rest” covered in foil for a few minutes.
Meanwhile add 1 – 2 tbs. of water to fry pan.
Fry vegetables in the marinade.